this Brussels Sprout Caesar Salad The recipe includes roasted chickpeas with raw torn and roasted Brussels sprouts, raw vegetables and a tangy vegan Caesar dressing.
After finding the cutest Brussels sprouts at the farmer’s market this afternoon, I decided to make a Brussels Sprout Caesar Salad recipe. Although I plan meals in advance, sometimes the produce at the market speaks to me. Today, Brussels sprouts call my name. So I changed my dinner plan to make a warm brussels sprout salad, or should I say a combination of warm and cold? Shaved brussels sprouts make a great salad base, but when combined with roasted brussels sprouts, a marriage of textures occurs.
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Although usually simple, Caesar salad can be transformed into a culinary delicacy. A simple shaved Brussels sprout salad, for example, with some added ingredients, tastes incredible.
While I love Caesar salad, taking it to the next level changes the texture and flavor of a simple vegan Caesar salad.
So, let’s switch it up and make a Brussels Sprout Caesar Salad that’s both warm and cold, with chopped Brussels sprouts!
How to Clean and Prepare Brussels Sprouts
- Step 1:To prepare, cut off the ends of the Brussels sprouts and soak in a bowl of cold, salted water for 20 minutes.
- Step 2: Unknown to many, dirt and tiny insects get trapped under the outer leaves. As a result, this process cleans the Brussels sprouts thoroughly.
- Step 3: Once soaked, rinse the brussel sprouts well and set aside half for the chopped brussel sprouts and the other half for roasting.
- Step 4: In my opinion, the easiest way to shred Brussels sprouts is to use a food processor with a large blade. If you don’t have a food processor, finely chop the Brussels sprouts with a knife or use a box grater.
- Step 5: Since the sliced Brussels sprouts form the base of the salad, place the sliced Brussels sprouts in the base of a large bowl.
- Step 6: Next, cut the reserved whole Brussels sprouts in half. Next, toss the slices with fresh lemon juice, garlic powder, and nutritional yeast.
- Step 7: Preheat an oven to 425 degrees and prepare a baking sheet with a silicone mat or parchment paper.
- Step 8: Place the ripe Brussels sprouts in a single layer on the baking sheet and roast for 25 minutes.
- Step 9: Remove and let cool completely before adding to salad.
Salad ingredients
- Brussels Sprouts: Brussels sprouts are especially rich in vitamin K, which is essential for blood clotting and bone health. They are also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.
- Crispy Fried Chickpeas: These crispy chickpeas taste like croutons but are made from chickpeas instead of bread.
- Red Onion: Red onions are sweet and crunchy in this Brussels Sprout Salad recipe.
- Radish: Radishes add more crunch to this vegan salad recipe.
- English Cucumber: English cucumbers have fewer seeds and add freshness to salads without making the salad soggy.
Substitute salad ingredients
- Substitute cauliflower or broccoli for Brussels sprouts.
- Instead of making crispy chickpea croutons, add cooked, canned chickpeas.
- Yellow onion is an excellent alternative to red onion.
- Turnips are similar to radishes.
- Persian cucumber is similar to English cucumber.
How to Make Chickpea Croutons
- To prepare the fried chickpeas, drain the can, but do not rinse the chickpeas. Instead, place chickpeas, soaked in aquafaba, in a bowl and toss with lemon juice, garlic powder, and nutritional yeast (just like Brussels sprouts).
- Prepare a second baking sheet with a silicone baking mat or parchment paper.
- Cook chickpeas with Brussels sprouts for 25 minutes, using a spatula until halfway through.
- Remove from the oven and let cool completely before adding to the salad.
Caesar Salad Dressing Ingredients
- raw cashews: Raw cashews add richness to this vegan Caesar dressing. Soak cashews overnight or boil them for 10 minutes if you don’t have a quality blender.
- Water: Water is used as an emulsifier in the dressing and it is thinner.
- Lemon Juice: I prefer fresh lemon juice when making salad dressings for the best flavor.
- Dijon Mustard: Dijon mustard provides the dressing with a tangy and savory flavor.
- Garlic Powder: Garlic powder gives the dressing a deep flavor.
- Garlic cloves: I like to use fresh garlic cloves along with garlic powder.
- Vegan Worcestershire Sauce: I love Wizard’s gluten-free brand
- Caper: A caper’s flavor is reminiscent of the lemony tang and brightness of green olives but with a smack of floral tartness.
- Fine-grained sea salt and pepper to taste: Add salt and pepper as desired.
This recipe makes ¾-1 cup dressing.
Substitute Caesar salad dressing ingredients
- Use white beans, silken tofu, or unsweetened vegan, plain yogurt for a nut-free dressing. If using plant-based yogurt, skip the water.
- Or, use sunflower seeds or hemp seeds.
- Bottled lemon juice works well instead of fresh lemon juice.
- Stone-ground mustard is similar to Dijon mustard.
- A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
- When converting from minced garlic to garlic powder, use ¼ teaspoon garlic powder for every 1 teaspoon minced garlic.
- Soy sauce or miso paste is used instead of vegan Worcestershire sauce.
- Green olives are similar to capers.
Assembling the Vegan Brussels Sprout Caesar Salad
- Step 1: After halving the brussels sprouts, add the cucumber, red onion and radish.
- Step 2: Next, add the hot fried brussel sprouts and fried chickpeas.
- Step 3: Now, toss the salad, drizzle with the vegan Caesar dressing and serve. This warm Brussels sprout salad with tangy Caesar dressing explodes with flavor.
Recipe FAQs
Traditional Caesar salad includes anchovies, egg yolks and Parmesan cheese.
Yes, but because of their hard texture, slicing Brussels sprouts and cooking half the Brussels sprouts helps soften them.
Raw almonds, yogurt, sunflower seeds, flax seeds, or silken tofu.
advice
- Cut off the ends of the Brussels sprouts and remove any loose outer leaves.
- Soaking Brussels sprouts helps clean the leaf layer.
- As a shortcut, buy shaved Brussels sprouts (Whole Foods carries them).
- Use a box cutter in a food processor.
- Avocado is another alternative to cashews in dressings.
- Set the chickpeas aside from the salad ingredients until it’s time to serve.
Enjoy this vegetarian Brussels sprouts Caesar salad recipe for a different twist on a vegan Caesar salad.
Vegan Salad Recipes
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📖 Recipe
Brussels Sprout Caesar Salad
Brussels Sprout Caesar Salad combines raw torn and roasted Brussels sprouts with roasted chickpeas, raw vegetables, and a tangy oil-free vegan Caesar dressing. Sprinkle with vegan parmesan cheese and let the magic begin.
Materials
Brussels Sprout Caesar Salad
Caesar Salad Dressing (makes ¾-1 cup)
instructions
Clean and prepare Brussels sprouts
Cut off the ends of the Brussels sprouts and remove the outer yellow leaves.
Prepare a large bowl with cold water and 2 tablespoons of salt.
Add the Brussels sprouts and soak for 20 minutes.
Drain and rinse and divide the Brussels sprouts.
Chop the brussels sprout halves in a food processor, with a large blade, or by hand or with a box grater.
Cut the other Brussels sprouts in half.
Place the halved Brussels sprouts in a bowl and toss with the juice of 1 lemon.
Add the garlic powder and nutritional yeast and toss to coat.
Preheat the oven to 425 degrees.
Prepare a baking sheet with parchment paper or silicone baking mat.
Spread the coated Brussels sprouts in a single layer on the baking sheet.
Now make chickpeas.
Fried chickpeas
Discard the chickpeas, but do not wash them.
Drain the chickpeas in a bowl and toss with the juice of 1 lemon.
Then add garlic powder and nutritional yeast. Toss the coat.
Prepare a baking sheet with parchment paper or silicone baking mat.
Spread the coated Brussels sprouts in a single layer on the baking sheet.
Place chickpeas and Brussels sprouts in oven at 425 degrees.
Cook chickpeas for 25 minutes and brussel sprouts for 25 minutes.
You can do this in one pan or in two separate pans.
Remember to flip the chickpeas halfway through cooking.
Let both cool while you prepare the rest of the salad.
Vegan Caesar Salad Dressing
Combine all ingredients in a high speed blender and blend until smooth.
Add additional water for a thinner dressing.
Refrigerate until ready to use.
Assembling the Brussels Sprout Caesar Salad
Place the chopped Brussels sprouts in the base of a large bowl.
Add raw cucumber, red onion and radish.
Add hot or cold roasted Brussels sprouts and roasted chickpeas.
Toss and drizzle with vegan Caesar dressing.
Sprinkle with vegan Parmesan cheese (optional)
Comment
- Cut off the ends of the Brussels sprouts and remove any loose outer leaves.
- Soaking Brussels sprouts helps clean the leaf layer.
- As a shortcut, buy shaved Brussels sprouts (Whole Foods carries them).
- Use a box cutter in a food processor.
- Avocado is another alternative to cashews in dressing.
- Set the chickpeas aside from the salad ingredients until it’s time to serve.
nutrition
Calories: 290kcalSugars: 44gProtein: 16gFat: 2gPolyunsaturated Fats: 2gSodium: 352mgPotassium: 989mgFiber: 13gSugar: 10gVitamin A: 971IUVitamin C: 123mgCalcium: 165mgIron: 5mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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